Aloha Shrimp Skewers with Noodles
This recipe uses Cathy’s Aloha Mai Tai Summer Grill Sauce, which is available in our Gift Shop.
It is quick and super simple to make, and a healthy substitute for greasy take-out. If you’re yearning for a moment of temporary transport, or just looking for a snappy supper idea, head to the Asian aisle of the grocery store with this recipe in hand.
For added depth of flavor, I’ve used coconut oil, which is a high-heat cooking oil that infuses food with a subtle hint of the fruit and a layer of richness that you can’t achieve with most other cooking oils. If you can’t find coconut oil, then regular canola oil will suffice. Also, if you feel like firing up the BBQ, grilling the shrimp skewers would be a delicious alternative, you’ll just need to soak the skewers in water first, and also give your shrimp a little brush of oil before placing them on the grill.
- Aloha Mai Tai Simmer-Grill Sauce
- 1 lb. colossal (U15) shrimp, peeled and deveined
- 1 clove garlic, grated
- 1 tsp. fresh ginger, grated
- juice of 1 lime
- ¼ tsp. salt
- coconut or canola oil
- 6-8” wooden skewers
- Combine the shrimp, grated garlic and ginger, lime juice, salt and a pinch of pepper in a bowl. Toss well to coat the shrimp thoroughly.
- Marinate for 20-30 minutes.
- Skewer the shrimp, about 3-4 shrimp per skewer.
- Place a few skewers on a hot grill and cook for 3-4 minutes on each side
- Brush Aloha Sauce on shrimp skewers in the last couple of minutes.
- Serve skewers over cooked soba noodles that have been tossed with additional sauce, Sriracha, and chopped green onions.